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Creamy Green Bean Potato Salad

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A fresh and comforting potato salad made with tender potatoes, crisp green beans, and a creamy, well-balanced dressing that’s perfect for make-ahead meals and gatherings.

  • Author: Julia
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 6 servings
  • Category: Side Dish
  • Method: Boiling
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 2 lb potatoes (Yukon gold or red)
  • 12 oz fresh green beans, trimmed
  • 3/4 cup mayonnaise
  • 1/2 cup sour cream or Greek yogurt
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup red onion, finely chopped
  • 2 tablespoons fresh dill or parsley, chopped

Instructions

  1. Bring a large pot of salted water to a boil and cook the potatoes until fork-tender. Drain and let cool slightly.
  2. In a separate pot, blanch the green beans in boiling water for 3–4 minutes until bright green and just tender. Drain and cool.
  3. In a bowl, whisk together mayonnaise, sour cream (or Greek yogurt), Dijon mustard, garlic powder, salt, and black pepper until smooth.
  4. Cut the cooled potatoes into bite-sized pieces and place them in a large bowl.
  5. Add the green beans and chopped red onion to the potatoes.
  6. Pour the dressing over the vegetables and gently toss to coat evenly.
  7. Stir in the fresh herbs and adjust seasoning if needed.
  8. Refrigerate for at least 30 minutes before serving.

Notes

  • Do not overcook the potatoes to prevent mushiness.
  • Greek yogurt can be used for a lighter version.
  • Add hard-boiled eggs for extra richness.
  • A splash of lemon juice brightens the flavor.

Nutrition

Find it online: https://juliameals.com/creamy-green-bean-potato-salad/